Brownies
If you love Brownies, today's post is sure to please. Check out the Chocolate Raspberry Brownies, the Nutella Brownies, and the rest of today's yumminess. Enjoy!
CAST-IRON SKILLET BROWNIES
This was posted by Karen Schroeder-Rankin on the Southern Living site. It begins, "Warm, gooey, and packed with chocolate—there won't be any leftovers around here."
Active Time: 20 minutes; Total Time: 45 minutes; Servings: 6
To view this online, go to https://www.southernliving.com/recipes/cast-iron-skillet-brownies.
Ingredients
1/2 cup plus 1 tablespoon (4-1/2 ounces) unsalted butter, divided
1-1/4 cups bittersweet chocolate morsels (such as Ghirardelli 60% from 1 [10-ounce] package), divided
1/3 cup granulated sugar
1 tablespoon coffee liqueur (such as Kahlua—optional; replace with 2 teaspoons vanilla extract if desired)
2 teaspoons instant coffee granules
2 large eggs, lightly beaten
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup plus 1 tablespoon all-purpose flour, divided
Vanilla ice cream, for serving
Directions
Preheat oven to 350°F. Grease a 9- or 10- inch cast-iron skillet with 1 tablespoon of the butter. Place 3/4 cup of the chocolate morsels and remaining 1/2 cup butter in a medium-size microwave-safe bowl. Microwave on HIGH until melted and smooth, 45 seconds to 1 minute, stirring after 30 seconds. Cool 5 minutes. Add sugar, liqueur or vanilla, instant coffee, and eggs; whisk until combined.
Whisk together baking powder, salt, and 1/4 cup of the flour in a bowl; add to chocolate mixture, stirring just until blended. Toss remaining 1/2 cup chocolate morsels and 1 tablespoon flour in a small bowl; fold into batter. Pour batter into prepared skillet, and spread in an even layer. Bake in preheated oven until brownie is almost set but still looks a bit undercooked in the center, 23 to 25 minutes for a 9-inch skillet, and 16 to 19 minutes for a 10-inch skillet. Let cool 5 minutes. Cut into 6 wedges. Serve warm with vanilla ice cream.
SUPERFAST FUDGE BROWNIES
This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!
The recipe starts with, "The perfect comfort food to go with your burgers. (Burger Bliss was on the preceding page.) Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." I agree!
Ingredients
8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces
1/2 cup Dutch-process unsweetened cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
2 extra-large eggs
3/4 cup all-purpose flour
Directions
Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.
In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.
Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.
BROWNIE PIE
This is from Elizabeth Mervosh at Allrecipes. Elizabeth wrote, "This brownie pie is rich and fudgy with a perfectly crisp crust. Definitely serve with ice cream, whipped cream, and salted caramel."
Prep Time: 30 minutes; Freeze Time: 30 minutes; Cool Time: 1 hour 30 minutes; Bake Time: 55 minutes; Total Time: 3 hours 25 minutes; Servings: 6; Yield: 1 brownie pie
To view this online, go to https://www.allrecipes.com/recipe/8487044/brownie-pie/.
Ingredients
Crust:
1-1/4 cups all-purpose flour, plus more for rolling
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons ice water, or more as needed
Filling:
10 tablespoons unsalted butter, melted and cooled
3/4 cup granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2 tablespoons canola oil
1 teaspoon vanilla extract
3/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour
2 teaspoons instant espresso granules
1/2 teaspoon kosher salt
1/2 cup chopped walnuts or hazelnuts
1/2 cup semisweet chocolate chips, divided
Directions
For the crust, combine flour, sugar, and teaspoon salt in a food processor and pulse about 3 times until combined. Scatter cold butter over flour mixture in food processor. Pulse about 6 times until butter resembles pea-sized pieces. Drizzle 3 tablespoons water over butter mixture. Pulse about 6 times until couscous-like beads of dough form, adding 1 more tablespoon ice water if needed.
Transfer dough to a work surface, and press into a single mass. Shape and flatten dough into a disk. Wrap in plastic wrap, and chill for at least 1 hour or up to 2 days.
Unwrap dough and place on a lightly floured work surface. Let dough sit at room temperature for 10 minutes to soften. Dust top of dough with flour. Using a lightly floured rolling pin, roll disk into a 12-inch circle. Place in a 9-inch pie plate, pressing into bottom and up sides of pie plate. Fold edges under, and crimp as desired. Cover with plastic wrap, and freeze for 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Place parchment paper over dough in pie plate; fill with pie weights or dried beans.
Bake in the preheated oven until crust is starting to set, about 15 minutes. Carefully remove pie plate from oven and take off parchment paper and pie weights. Return pie plate to oven, and bake until pie crust is light golden brown, 8 to 12 minutes. Transfer to a wire rack; let cool to room temperature, about 20 minutes.
Whisk together melted butter, sugar, eggs, egg yolk, canola oil, and vanilla extract in a bowl until blended and smooth. Whisk in cocoa, flour, instant espresso, and salt just until combined. Stir in nuts and 1/4 cup chocolate chips. Scrape mixture into cooled crust, and smooth top with a small offset spatula. Sprinkle remaining 1/4 cup chocolate chips on top of the pie.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes, covering the crust with aluminum foil if it gets too dark. Let cool 20 minutes before serving.
NUTELLA BROWNIES
This yumminess is from Jessie Sheehan in The New York Times cooking enewsletter. For this recipe, Jessie wrote, "These dreamy four-ingredient Nutella brownies are assembled in less than five minutes. Nutella is the recipe’s workhorse, rendering obsolete the need for sugar, leavening and fat. Instead, the magical combination of chocolate-hazelnut spread, a little flour, a couple of eggs and a generous dash of salt, results in the fudgiest, chewiest and easiest of Nutella brownies. If a simpler brownie recipe exists, we have yet to be introduced."
Time: 35 minutes, plus cooling; Yield: One 8-inch pan
To view this online, go to https://cooking.nytimes.com/recipes/1024607-nutella-brownies.
Ingredients
Non-stick cooking spray
1-1/2 cups chocolate hazelnut spread (such as Nutella)
2 large eggs, room temperature
3/4 teaspoon kosher salt (such as Diamond Crystal)
1/3 cup all-purpose flour
Preparation
Heat the oven to 350 degrees. Grease an 8-inch square baking pan, preferably metal (see Tip), with non-stick cooking spray and line with a long sheet of parchment paper that extends over two opposite sides of the pan.
Whisk the Nutella, eggs and salt in a large bowl until smooth. Gently fold in the flour with a flexible spatula, just until the last streak disappears.
Scrape the batter into the prepared pan and bake for 22 to 25 minutes, rotating at the halfway point, until crackly-topped and slightly puffed. A wooden skewer or cake tester inserted in the center should come out just clean. Try not to overbake, as these brownies dry out quickly.
Let cool to room temperature before lifting the brownies from the pan with the paper overhang, slicing into 9 squares and serving. Brownies will keep tightly wrapped at room temperature for up to 3 days and in the freezer for up to a month.
Tip
Glass does not conduct heat as well as metal, so it can cause baked goods to cook unevenly and requires an increase in cook time. If using a glass pan, increase the bake time to 37 to 40 minutes, and expect some variation in texture.
PUMPKIN PATCH BROWNIES
This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”
Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.
To view this online, click here.
Ingredients
1 box brownie mix, plus required ingredients
1 c. white chocolate chips
1 tbsp. vegetable oil
green food coloring
1 can chocolate frosting
1 c. crushed oreos
Pumpkin candies
Directions
Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.
In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.
Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.
Slice into squares and serve.
CHOCOLATE RASPBERRY BROWNIES
This is from that infamous long-since-forgotten emailing list.
Yield: about 20 bars
Ingredients
1-2/3 cups (10 oz) raspberry chips
1/4 cup (1/2 stick) butter or margarine
2 eggs
1 tsp vanilla extract
1 cup all purpose flour
1/2 cup sugar
1 tsp baking powder
powdered sugar
Directions
Heat oven to 350 F. Grease and lightly flour an 8 inch baking pan. Combine raspberry chips and butter in a medium saucepan. Cook over medium heat, stirring constantly, until melted. Remove from heat. Add eggs and vanilla. Stir until well blended. Add flour, sugar, and baking powder. Stir until well blended. Spread batter into prepared pan. Bake 25 to 30 minutes or until brownies begin to pull away from the sides of the pan. Cool completely in the pan on wire rack. Cut into bars. Sift powdered sugar over top, if desired.
CAST-IRON SKILLET BROWNIES
This was posted by Karen Schroeder-Rankin on the Southern Living site. It begins, "Warm, gooey, and packed with chocolate—there won't be any leftovers around here."
Active Time: 20 minutes; Total Time: 45 minutes; Servings: 6
To view this online, go to https://www.southernliving.com/recipes/cast-iron-skillet-brownies.
Ingredients
1/2 cup plus 1 tablespoon (4-1/2 ounces) unsalted butter, divided
1-1/4 cups bittersweet chocolate morsels (such as Ghirardelli 60% from 1 [10-ounce] package), divided
1/3 cup granulated sugar
1 tablespoon coffee liqueur (such as Kahlua—optional; replace with 2 teaspoons vanilla extract if desired)
2 teaspoons instant coffee granules
2 large eggs, lightly beaten
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup plus 1 tablespoon all-purpose flour, divided
Vanilla ice cream, for serving
Directions
Preheat oven to 350°F. Grease a 9- or 10- inch cast-iron skillet with 1 tablespoon of the butter. Place 3/4 cup of the chocolate morsels and remaining 1/2 cup butter in a medium-size microwave-safe bowl. Microwave on HIGH until melted and smooth, 45 seconds to 1 minute, stirring after 30 seconds. Cool 5 minutes. Add sugar, liqueur or vanilla, instant coffee, and eggs; whisk until combined.
Whisk together baking powder, salt, and 1/4 cup of the flour in a bowl; add to chocolate mixture, stirring just until blended. Toss remaining 1/2 cup chocolate morsels and 1 tablespoon flour in a small bowl; fold into batter. Pour batter into prepared skillet, and spread in an even layer. Bake in preheated oven until brownie is almost set but still looks a bit undercooked in the center, 23 to 25 minutes for a 9-inch skillet, and 16 to 19 minutes for a 10-inch skillet. Let cool 5 minutes. Cut into 6 wedges. Serve warm with vanilla ice cream.
SUPERFAST FUDGE BROWNIES
This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!
The recipe starts with, "The perfect comfort food to go with your burgers. (Burger Bliss was on the preceding page.) Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." I agree!
Ingredients
8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces
1/2 cup Dutch-process unsweetened cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
2 extra-large eggs
3/4 cup all-purpose flour
Directions
Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.
In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.
Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.
BROWNIE PIE
This is from Elizabeth Mervosh at Allrecipes. Elizabeth wrote, "This brownie pie is rich and fudgy with a perfectly crisp crust. Definitely serve with ice cream, whipped cream, and salted caramel."
Prep Time: 30 minutes; Freeze Time: 30 minutes; Cool Time: 1 hour 30 minutes; Bake Time: 55 minutes; Total Time: 3 hours 25 minutes; Servings: 6; Yield: 1 brownie pie
To view this online, go to https://www.allrecipes.com/recipe/8487044/brownie-pie/.
Ingredients
Crust:
1-1/4 cups all-purpose flour, plus more for rolling
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons ice water, or more as needed
Filling:
10 tablespoons unsalted butter, melted and cooled
3/4 cup granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2 tablespoons canola oil
1 teaspoon vanilla extract
3/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour
2 teaspoons instant espresso granules
1/2 teaspoon kosher salt
1/2 cup chopped walnuts or hazelnuts
1/2 cup semisweet chocolate chips, divided
Directions
For the crust, combine flour, sugar, and teaspoon salt in a food processor and pulse about 3 times until combined. Scatter cold butter over flour mixture in food processor. Pulse about 6 times until butter resembles pea-sized pieces. Drizzle 3 tablespoons water over butter mixture. Pulse about 6 times until couscous-like beads of dough form, adding 1 more tablespoon ice water if needed.
Transfer dough to a work surface, and press into a single mass. Shape and flatten dough into a disk. Wrap in plastic wrap, and chill for at least 1 hour or up to 2 days.
Unwrap dough and place on a lightly floured work surface. Let dough sit at room temperature for 10 minutes to soften. Dust top of dough with flour. Using a lightly floured rolling pin, roll disk into a 12-inch circle. Place in a 9-inch pie plate, pressing into bottom and up sides of pie plate. Fold edges under, and crimp as desired. Cover with plastic wrap, and freeze for 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Place parchment paper over dough in pie plate; fill with pie weights or dried beans.
Bake in the preheated oven until crust is starting to set, about 15 minutes. Carefully remove pie plate from oven and take off parchment paper and pie weights. Return pie plate to oven, and bake until pie crust is light golden brown, 8 to 12 minutes. Transfer to a wire rack; let cool to room temperature, about 20 minutes.
Whisk together melted butter, sugar, eggs, egg yolk, canola oil, and vanilla extract in a bowl until blended and smooth. Whisk in cocoa, flour, instant espresso, and salt just until combined. Stir in nuts and 1/4 cup chocolate chips. Scrape mixture into cooled crust, and smooth top with a small offset spatula. Sprinkle remaining 1/4 cup chocolate chips on top of the pie.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes, covering the crust with aluminum foil if it gets too dark. Let cool 20 minutes before serving.
NUTELLA BROWNIES
This yumminess is from Jessie Sheehan in The New York Times cooking enewsletter. For this recipe, Jessie wrote, "These dreamy four-ingredient Nutella brownies are assembled in less than five minutes. Nutella is the recipe’s workhorse, rendering obsolete the need for sugar, leavening and fat. Instead, the magical combination of chocolate-hazelnut spread, a little flour, a couple of eggs and a generous dash of salt, results in the fudgiest, chewiest and easiest of Nutella brownies. If a simpler brownie recipe exists, we have yet to be introduced."
Time: 35 minutes, plus cooling; Yield: One 8-inch pan
To view this online, go to https://cooking.nytimes.com/recipes/1024607-nutella-brownies.
Ingredients
Non-stick cooking spray
1-1/2 cups chocolate hazelnut spread (such as Nutella)
2 large eggs, room temperature
3/4 teaspoon kosher salt (such as Diamond Crystal)
1/3 cup all-purpose flour
Preparation
Heat the oven to 350 degrees. Grease an 8-inch square baking pan, preferably metal (see Tip), with non-stick cooking spray and line with a long sheet of parchment paper that extends over two opposite sides of the pan.
Whisk the Nutella, eggs and salt in a large bowl until smooth. Gently fold in the flour with a flexible spatula, just until the last streak disappears.
Scrape the batter into the prepared pan and bake for 22 to 25 minutes, rotating at the halfway point, until crackly-topped and slightly puffed. A wooden skewer or cake tester inserted in the center should come out just clean. Try not to overbake, as these brownies dry out quickly.
Let cool to room temperature before lifting the brownies from the pan with the paper overhang, slicing into 9 squares and serving. Brownies will keep tightly wrapped at room temperature for up to 3 days and in the freezer for up to a month.
Tip
Glass does not conduct heat as well as metal, so it can cause baked goods to cook unevenly and requires an increase in cook time. If using a glass pan, increase the bake time to 37 to 40 minutes, and expect some variation in texture.
PUMPKIN PATCH BROWNIES
This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”
Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.
To view this online, click here.
Ingredients
1 box brownie mix, plus required ingredients
1 c. white chocolate chips
1 tbsp. vegetable oil
green food coloring
1 can chocolate frosting
1 c. crushed oreos
Pumpkin candies
Directions
Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.
In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.
Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.
Slice into squares and serve.
CHOCOLATE RASPBERRY BROWNIES
This is from that infamous long-since-forgotten emailing list.
Yield: about 20 bars
Ingredients
1-2/3 cups (10 oz) raspberry chips
1/4 cup (1/2 stick) butter or margarine
2 eggs
1 tsp vanilla extract
1 cup all purpose flour
1/2 cup sugar
1 tsp baking powder
powdered sugar
Directions
Heat oven to 350 F. Grease and lightly flour an 8 inch baking pan. Combine raspberry chips and butter in a medium saucepan. Cook over medium heat, stirring constantly, until melted. Remove from heat. Add eggs and vanilla. Stir until well blended. Add flour, sugar, and baking powder. Stir until well blended. Spread batter into prepared pan. Bake 25 to 30 minutes or until brownies begin to pull away from the sides of the pan. Cool completely in the pan on wire rack. Cut into bars. Sift powdered sugar over top, if desired.
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